Main Ingredients:

Chicken (1.5–2 lbs):

• Use bone-in pieces like drumsticks thighs, or a combination of both for a richer, more flavorful broth.

Vegetables:

Carrots (2 large):

• Peeled and sliced into thick rounds.

Celery (2 stalks):

• Cut into bite-sized pieces.

Potatoes (2 medium):

• Peeled and cubed for a hearty texture.

Zucchini (1 medium):

• Sliced into rounds or half-moons for a fresh earthy taste.

Corn (2 ears):

• Cut into chunks or use 1 cup of frozen corn if fresh isn’t available.

Aromatics:

White Onion (1 small):

• Halved for easy removal after cooking.

Garlic (4 cloves):

• Crushed to release its aroma.

Broth Base:

Chicken Stock (8 cups):

• Adds depth and richness to the soup. Use homemade or store-bought.

Water (2–3 cups): To adjust the soup’s consistency.

Seasonings:

Salt (to taste):

• Enhances the natural flavors.

Black Pepper (1 teaspoon):

• Adds subtle warmth.

Ground Cumin (1 teaspoon):

• A staple in Mexican cuisine for earthy flavor.

Dried Oregano (1 teaspoon):

• Adds herbal notes to the broth.

Optional Garnishes and Add-Ons:

Fresh Cilantro:

• Chopped and sprinkled on top for a burst of color and flavor.

Lime Wedges:

• Squeezed over the soup for a zesty twist.

Avocado Slices:

• For creaminess and added nutrients.

Cooked Rice or Tortillas:

• To make the dish heartier and more filling.